Avoiding Glassware Shock

The glassware in any restaurant or bar gets used quite a bit. If proper precautions are not used when handling glassware, then glassware can be a big expense for many restaurants and bars. According to Libbey® the most common causes of damage to glassware include thermal shock and mechanical shock.

Thermal shock is the result of glass experiencing a sudden temperature change. Glass holds temperature, and a rapid change in temperature can cause enough stress to result in breakage. For example, a glass that has held ice cannot go directly into the dishwasher; a glass war from the dishwasher should not go directly into service; and cold water or ice should not be put into a warm or hot glass or cup. In all cases, the glass needs to reach room temperature before being taken to the other extreme, and the thicker or heavier the item, the more time is needed. Cracks that result from thermal shock usually form around abrasions caused by mechanical impact, increasing the chances of breakage.

Mechanical shock in glassware is the direct result of contact with another object, such as a spoon, a beer tap, another glass, or a piece of china. This kind of contact can cause a minute abrasion, invisible to the eye, but a source of weakness in the glass, making it more susceptible to bre

Tips on Glassware Handling

One of the most important merchandising tools used by restaurants and bars is glassware. Glassware needs to be properly handled and maintained at all times. Proper handling will ensure less breakage and damage, resulting in higher productivity and lower incidences of injury accidents.

Below are some general guidelines from Libbey® on how to properly handle glassware:

• Keep adequate supplies of glassware in order to prevent recently washed items from going directly into service.
• Place guides on scrap tables for bussing staff to place glass, china, and flatware in separate areas.
• Check dishwasher temperature twice daily.
• Replace worn glass washer brushes.
• Instruct bussing staff to BE QUIET. No one wants to eat in a noisy place. This will cut down on breakage of glassware, as well as help create a pleasant, quiet atmosphere.
• Never put cold water or ice into a warm or hot glass.
• Bus glassware directly into racks, or use divided bus trays with flatware baskets.
• Color code racks for different glass, china, and flatware items.
• Remove severely abraded glass from service.

Do You Have Enough Table Service?

Knowing how much restaurant glassware, bar glassware, china dinnerware and restaurant flatware to have on hand can be challenging. Fortunately Libbey Inc. has created a series of table service guides to help you estimate your needs.

Check out the links below to make sure you have enough table service for your restaurant or bar:

Libbey’s Bar Glassware Guide – http://www.libbey.com/content/view/101/181/

Libbey’s Restaurant Glassware Guide - http://www.libbey.com/content/view/102/182/

Libbey’s China Dinnerware Guide - http://www.libbey.com/content/view/103/184/

Libbey’s Flatware Guide - http://www.libbey.com/content/view/104/185/

Proper Handling of Glassware

Proper restaurant glassware handling can reduce breakage and damage. There are two primary types of damage to restaurant glassware – thermal shock and mechanical shock.

Thermal shock occurs when restaurant glassware experiences a sudden, drastic temperature change. Glass is known for holding temperature, and a rapid change in temperature can cause enough stress to result in breakage.

Mechanical shock in restaurant glassware occurs when a glass comes into contact with another object such as a spoon, a beer tap, another glass or a piece of china. This kind of contact can cause minuscule abrasions to your restaurant glassware, invisible to the eye, but over time these abrasions can cause permanent weakness to your restaurant glassware.

Below are some tips for extending the life of your restaurant glassware:

• Never pick up restaurant glassware in bouquets.
• Always use an ice scoop with your restaurant glassware. Never scoop ice with the glass itself.
• Never stack restaurant glassware.
• Before pouring a hot beverage into a glass, preheat the glass with hot water.
• Never let restaurant glassware come into contact with a beer tap.
• Always have an adequate back-up supply of restaurant glassware for rush periods.
• Avoid glass-to-glass contact, especially while stored in overhead glass racks.
• Always handle restaurant glassware gently.
• Be sure to inspect restaurant glassware often for abrasions, cracks and chips.
• Never put flatware into restaurant glassware.
• Never overload bus trays with restaurant glassware.
• Always remove each piece of restaurant glassware from bus trays one at a time.
• Always use correct dish racks for each type of restaurant glassware.

Do You Know Your Plastics?

There are three main types of plastic commonly used in the food service industry: polycarbonate, polypropylene and polyethylene. Do you know the difference between each type? It can be confusing to remember the properties of each, so read on to learn more about the differences of each.

Polycarbonate
Polycarbonate is best identified by its crystal clear composition. It is virtually unbreakable, making this durable plastic ideal for glassware and dinnerware used in outdoor applications. Polycarbonate is also chemical and stain-resistant, making it very easy to clean and maintain. The one downside to polycarbonate is that it can be susceptible to steam and very high temperatures (safe temperature range: -40 – 210 degrees Fahrenheit).

Polypropylene
Polypropylene can be identified for its translucent composition. Some of the major advantages of polypropylene are that it is chemical-resistant (making it safe for chemical wash dishwashers); it is flexible and is typically slightly cheaper that other types of plastic. The major disadvantage of polypropylene is that it does not withstand high heat, and may not be safe for high heat dishwashers (safe temperature range: -40 – 160 degrees Fahrenheit).  

Polyethylene
Polyethylene can be identified for its white-colored composition. Polyethylene is both chemical and stain-resistant, making it safe for chemical dishwashers. Its largest disadvantage is that, much like polypropylene, it does not withstand high heat and may not be safe for high heat dishwashers (safe temperature range: -40 – 160 degrees Fahrenheit). Also, its white color does not allow you to see through the material, so when food is stored in polyethylene containers the container must be opened to view its contents.  

Last week the restaurant guru blog touched on the bar supplies that are essential to keeping your customers’ glasses full this summer. A well-stocked bar can make your restaurant look attractive in the eyes of customers. Glass racks stocked with sparkling bar glassware, a row of top-shelf liquor and a bottle cooler brimming with beer will all make your alcohol selection more appealing, just don’t forget about the hidden bar accessories. Bar supplies that lend themselves to well-prepared drinks will make your patrons linger for more rounds.

One perfect example of a drink enhanced by the best bar supplies is the margarita. Nothing says “it’s summertime” quite like a nice, cold margarita. Flavors and variations abound—strawberry, lime, frozen, or on the rocks. The paramount margarita concoction is totally up to you--and your customer--but having all the right bar supplies makes it easier to fill the margarita glass with the best! These include: a bar blender or cocktail shaker, citrus squeezer, jigger, rimming salt, glass rimming tray, and margarita glasses!

One of the great things about May is that strawberries start to show up in the grocery store and on restaurant menus everywhere, which is why May is National Strawberry Month. Nothing makes for the perfect end to a Mother’s Day lunch than scrumptious strawberry shortcake pilled high with fresh whipped cream.

Strawberries have come a long way over time. According to the University of Illinois’ Extension Office Web site, when the Colonists arrived in this country the American Indians introduced them to a mixture of crushed strawberries and corn meal, which created a basic strawberry bread. The Colonists loved this treat and, according to the U of I Extension site, lead them to envision what would eventually become strawberry shortcake.

Another great way to enjoy the taste of strawberries is to whip up a tasty strawberry daiquiri in a high powered blender. These popular drinks are a breeze to make when you use measured liquor pours to measure your rum and have all your other must have bar supplies ready to mix all the ingredients together. Pour this crowd pleaser into the right glass, garnish with some of that fresh whipped cream and you have the perfect drink for National Strawberry Month and all year long.

When you have a busy bar, the last thing you want to deal with is an embarrassing complaint about lipstick stains on a glass.  Bar Maid portable glass washers fit neatly into your bar sink without any extra plumbing or electric hookups.  Pick the perfect brushes for your bar glassware, from martinis to beer pitchers and more.  The center brush cleans the inside of the glassware while the four outer brushes give the outside a good scrubbing with LoSuds detergent.  Your bar glass comes out spotless every time!

For more information on portable glass washers and dozens of other bar supplies, stop by Serv-U’s Bar Equipment Information Center where you will find spec sheets, photos, tip sheets and more.